The Recipe:

Mole Mole Mole Pulled Pork Tacos with Napa Cabbage Slaw

I discovered Larry's Southwestern Saucesmole sauce a few months back and it has become one of my most favorites things to cook with. I recently made a simple cut-up chicken and rice dinner by adding the sauce to the chicken and baking it, covered, for about 25 minutes. To say it had insane flavor is an understatement. So when Larry sent me this recipe for his mole pulled pork tacos, I knew I had to share it. To make things easier, you can buy non-seasoned pulled pork at your local grocery store, butcher or Mexican specialty market. Or you can make your own — it'll just take a little longer for you to eat. That's your decision; we wouldn't want you to have to wait that long.

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Ari Bendersky

Abe's Market Contributor

Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.